Allergens in Chapati / Phulka: milk, gluten.
Ingredients
Quantities for 4.
- 300g Atta
- about 200ml, warm Water
- for brushing Gheeomit to keep it vegan and dairy-free; a phulka is dry anywayoptional
- 1/2 tsp Saltoptional
Cookware
tawa, stovetop
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Four ingredients and no margin for error: the whole dish is dough hydration and heat.
- The dough should be soft enough to take a fingerprint without resistance. Most home chapatis fail because the dough is too stiff.
Method
- Mix the atta and salt, then add warm water a little at a time, bringing it together into a soft dough.Soft. If it feels firm, it is already too dry.
- Knead 8 minutes until smooth and springy, then cover and rest 30 minutes.Resting relaxes the gluten. Skip it and the rounds fight back as you roll.
- Divide into 8, roll each into a 16cm round of even thickness, dusting sparingly.Even thickness matters more than a perfect circle. A thin patch stops the puff.
- Cook on a hot tawa 30 seconds, until small bubbles appear, then flip.
- After another 30 seconds, lift it onto a direct flame with tongs. It should balloon in a few seconds.If it will not puff, the tawa was not hot enough or the round has a thin spot.
- Brush with ghee if you want a chapati, leave it dry for a phulka, and stack under a cloth.
Storage
Best hot. They keep a few hours under a cloth and go leathery in the fridge. Dough keeps 24 hours refrigerated and rolls better cold.
Nutrition Medium estimate
One serving of Chapati / Phulka (126 g) is about 249 calories, or 199 calories per 100 g.
Low protein: 7 g a serving, 12% of the calories
| Per serving126 g | Per 100 g | |
|---|---|---|
| Calories | 249 kcal | 199 kcal |
| Protein | 7.2 g | 6 g |
| Carbohydrate | 55.9 g | 44 g |
| of which sugars | 0.8 g | 1 g |
| Fibre | 9.8 g | 8 g |
| Fat | 1.5 g | 1 g |
| of which saturated | 0.3 g | 0 g |
| of which unsaturated | 1.1 g | 1 g |
Ingredients given to taste count as zero, so the real figures run a little higher. Estimated from raw ingredients using USDA FoodData Central.
More like this: Vegan Indian recipes · Vegetarian Indian recipes · Dairy-free Indian recipes · No onion no garlic recipes · Punjabi recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.